| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 200 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 1235 |
| Fat | 66.3g |
| Saturates | 66.3g |
| Protein | 83.8g |
| Carbs | 71.1g |
| Sugars | 17.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSeason the lamb shanks with the turmeric, salt and pepper then set aside.
Place a large pot over a medium heat and add 2 tablespoons of olive oil. Brown the lamb on all sides until caramelised. Remove from the pot.
Peel and chop the onion. Add to the same pan and sauté with a pinch of salt for 10 minutes, or until softened and golden.
Drain the beans and stir into the onions. Add the lamb shanks back to the pot and add the water. Bring to a simmer, reduce the heat and cook for 2 hours.
Wash and dry the parsley and coriander well and chop them as finely as possible. Finely chop the spring onions.
Heat a separate frying pan over a medium heat and add 4 tablespoons of olive oil. Add the spring onion-chive mixture and sauté for 2 minutes before adding the herbs and fenugreek leaves. Cook gently until wilted and dark green, approx. 15 minutes.
Rinse and puncture the dried limes with a fork a few times. Juice the lime.
When the meat has cooked for 2 hours, add the cooked greens and Persian limes to the pot. Season with salt, to taste, and bring to a boil. Cover the pot and simmer for a further 1 hour. When the meat is very tender, uncover the stew and allow it to cook uncovered until the sauce is thick. Season well with salt, pepper, if necessary, and lime juice. Stir in the saffron.
Serve hot with rice, if desired.
